Ingredients

1 Certified Hereford Beef ribeye petite roast (1-1/2 to 2 pounds)

1/4 cup basil pesto sauce

1-1/2 teaspoons crushed red pepper

1 can (14-1/2 ounces) diced tomatoes with onions, drained

1/4 cup coarsely chopped Kalamata olives

2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves

Instructions

• Preheat oven to 350°F. Combine pesto and red pepper; spread evenly onto all surfaces of beef roast.
• Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 350°F oven 50 to 65 minutes for medium rare to medium doneness.
• Meanwhile, combine tomatoes and olives in medium saucepan; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Stir in fresh basil; cook 1 minute. Keep warm.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
• Carve roast into slices; season with salt and ground black pepper, as desired. Serve with tomato-olive mixture.

Source: American Hereford Association